In a large skillet, cook beef over medium heat until no longer pink. Drain fat off of beef and transfer meat to a 5-6-quart slow cooker.
Add taco seasoning, Ranch seasoning, beans, tomatoes, tomato sauce, onion, and green chilies. Stir to combine.
Cover and cook on low for 4-6 hours.
Just before serving, steam vegetables in microwave until just crisp-tender. Stir cooked vegetables into the slow cooker and serve.
Top individual bowls of chili with corn chips, sour cream, shredded cheese, and green onions, as desired.